GooD (pronounced go-o-D) shankarpal must be another signature sweet made for Diwali in many Marathi/Konkani homes. Last year I had tried these for the first time. But then, I forgot to take pictures, so I could not post it here. I don’t make these dishes very often – once a year is also a very good number according to me, not because I don’t like them, infact I love these too much. But since they take a little bit of patience and time, I avoid even thinking about them.
Aayi makes these thinner than what I made this time, mine have become more like cookies – I just wanted to hurry up things, so I have cut them into thick pieces. Thick or thin, they just taste superb. I remember, while growing up, I used to help her cutting these. She had loads of patience, she would make these goodies often. My brother and I loved to eat them when they were still hot. Now that we both are away from home, she has stopped making these.
Here is how aayi’s shankarpal looks like. This photo was taken by my brother when aayi made these for him.
I am posting all these well in advance to Diwali so that those who want to follow these, have enough time to try these. I am sending this to Vee’s Diwali special JFI.
1 cup(approx) sugar
1 cup water
3/4 cup vanaspathi ghee(dalda) – hydrogenated vegetable oil or normal ghee + oil/ghee/dalda for deep frying
4 cups(approx) maida or all purpose flour
1/2 tea spn salt
The amount of sugar given above makes these very mildly sweet. So increase it if you want to make them more sweet. I didn’t measure flour properly, so if needed, add more/less flour to make the dough. Aayi always uses dalda, which makes these very light and tasty, since I read somewhere about ghee, I mentioned that too.
Heat sugar with 3/4 cup ghee/dalda and water till the sugar and ghee/dalda melts. Take off the heat and let it cool to room temperature.
Now add salt, flour and knead it into a tight dough. Keep it aside for 30mins.
Heat dalda/ghee for deep frying (I used 1/2 dalda + 1/2 oil).
Knead the dough well. Take a big ball and roll it into a round of desired thickness (if required, dust lightly with dry flour).
Dip the edge of a knife in dry loose flour(this avoids sticking) and cut into square pieces.
Deep fry the pieces in oil till they are dark brown. Take out on a paper towel.
Allow them to cool to room temperature and then store in air tight container.
Preparation time : 2hrs
PS: This measurement makes fairly large batch of shankarpals. So if it is your first time, start with half the quantity mentioned above.